Lychee
Litchi chinensis · litchi · lichi
Lychee: what every chef needs to know
Lychee sits firmly among the kitchen standards as a tropical fruit from the soapberry family originating in southern China. A key HACCP concern relates to unripe lychees: unripe lychee contains hypoglycin A and methylenecyclopropylglycine (MCPG), toxic compounds that inhibit fatty acid oxidation and can cause hypoglycaemia. EFSA published a scientific report in 2016 on the link between outbreaks of acute encephalopathy in India (Muzaffarpur) and consumption of unripe lychees, especially in malnourished children on an empty stomach. Ripe lychees contain these compounds at levels too low to pose a risk. In Europe, lychees are imported exclusively when ripe, making this of very limited relevance to regular hospitality operations.
Lychee: nutritional values per 100g
Based on unprocessed product. Source: USDA FoodData Central — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: USDA FoodData Central.
Lychee: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Lychee: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Kruis the peel in with a klein mesje, squeeze the peel weg, halveer the vruchtvlees and remove the pit; werkhandschoenen at groot volume
Pureer lychees + light suikersiroop + rozenwaterdruppel, sieve, churnen in ijsmachine; bloemenparfum of lychee remains goed stored in sorbet
dry peeled lychee as cocktailgarnering in gin tonic of martini; optional: week in rosewater for extra floral noot
add lychee the laatste 30 seconds to to wok with pork and bell pepper: to long boil vernietigt the delicate texture and the floral aroma
Lychee: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Lychee: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Imports from China, Vietnam and Thailand: May to July in Europe. Outside the season, limited availability as a canned product. Fresh lychees are strongly seasonal.
Lychee: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Frequently asked questions about Lychee
Is lychee dangerous?
Ripe lychee from certified imports is safe. Unripe lychee contains hypoglycin A and MCPG, compounds that can cause hypoglycaemia in large quantities (EFSA 2016). Check on delivery: coral-red skin with no green patches, no fermented aroma. European import batches are always delivered ripe.
How do I identify ripe lychee?
Ripe lychee has a coral-red to pink skin with no green patches. The flesh is white, juicy and has a pleasant floral fragrance. A fermented or sour smell indicates over-ripeness or spoilage. The skin may feel slightly indented but should not be mushy.
What is the easiest way to prepare lychees?
Score the skin with a small knife, press the skin away as if peeling an egg, halve the flesh and remove the brown stone. At volume this is labour-intensive — allow about 1 minute per fruit. Canned lychees in syrup are a practical time-saving alternative for hot preparations.
At what temperature should you store Lychee?
Store Lychee at 0-4°C, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Lychee professionally?
The primary professional technique for Lychee is peel and pitten at kamertemperatuur for 1 min per stuk. Always verify core temperature with a calibrated probe thermometer.
Does Lychee contain allergens?
Lychee is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
Alternatives for Lychee
Professional substitutes for lychee in hospitality: culinary alternatives, allergen-free options and seasonal replacements. Including HACCP storage conditions per alternative.
Vergelijkbare sweet, tropische flavour. less bekend but excellent as alternatief.
fruity variant with zachter vruchtvlees. both excellent in Asian desserts.
Rijker, complexer tropical profile. Premium-alternatief for exotische desserts.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
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Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
